Chocolate Cake

8 servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
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Chocolate Cake
Classic Southern chocolate sheet cake with rich cocoa flavor and warm chocolate icing poured over the top straight from the oven. This simple recipe uses buttermilk for tender crumb and a quick boiled chocolate frosting that soaks into the warm cake for extra moisture and flavor.

Ingredients

8 servings
  • Cake
  • 2 cups sugar
  • 2 cups flour
  • 1/2 cup Crisco
  • 1 cup water
  • 3 1/2 tbsp cocoa
  • 1 stick butter
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • Pinch of salt
  • Icing
  • 1 stick butter
  • 3 ½ tbsp cocoa
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 (16 oz) box confectioner powdered sugar

Step-by-Step Instructions

  1. Preheat oven to 400°F. Grease a 13x9 inch baking pan.
  2. Stir together in a large bowl the sugar and flour.
  3. In a saucepan, bring to a boil the Crisco, water, cocoa, and butter, stirring until smooth.
  4. Pour the hot chocolate mixture into the sugar and flour, and mix together until combined.
  5. Add the eggs, buttermilk, vanilla, baking soda, and a pinch of salt. Mix well until batter is smooth.
  6. Pour batter into the greased 13x9 pan. Bake for 20 minutes at 400°F until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, make the icing. In a saucepan add 1 stick of butter, 3 1/2 tablespoons cocoa, 1/3 cup milk, and 1 teaspoon vanilla.
  8. Heat the icing mixture over medium heat, stirring constantly. When the bubbles stop, remove from heat.
  9. Add the box of confectioners’ sugar and stir well until smooth.
  10. Frost the cake immediately as soon as it comes out of the oven while both cake and icing are still warm. The warm icing will soak into the cake for extra moisture.

Common Problems and Solutions

Q: Why is my icing too thick to pour?

A: The icing should be warm and pourable when you frost the cake. If it's too thick, add a tablespoon of milk at a time until it reaches a pourable consistency. Work quickly as it will thicken as it cools.

Q: Can I frost the cake after it cools?

A: For best results, frost while the cake is still warm from the oven. The warm icing soaks into the warm cake creating the signature moist texture of this Southern-style cake. If the cake has cooled, the icing will sit on top instead of soaking in.

Tips and Techniques

Start making the icing about 5 minutes before the cake is done so both are warm at the same time. The warm-on-warm technique is what makes this cake so moist and delicious.

Ingredient Substitutions

  • buttermilk: regular milk with 1 1/2 teaspoons lemon juice or white vinegar
  • Crisco: vegetable oil or melted coconut oil

Equipment Needed

  • 13x9 inch baking pan
  • Large mixing bowl
  • Medium saucepan (for chocolate mixture)
  • Second medium saucepan (for icing)
  • Whisk or wooden spoon